Assessment of the Antioxidant Properties and Mineral Content of Macerates Derived from Romanian White Truffles for Medicinal Applications

Romanian truffles, like all truffles, are highly sought after for their unique taste and nutritional value. The chemical composition of these valuable mushrooms is strongly influenced by the environment in which they grow. Therefore, the aim of this study was to carry out a physico-chemical analysis of macerates derived from the Romanian species Tuber magnatum, with the intention of exploring their potential applications in the pharmaceutical field. For this purpose, fresh truffles were collected and later used to obtain maceration using different solvents: deionized water (TA), ethanol 70% (TE70), 96% (TE96) and methanol (TM) to determine the optimal solvent for extraction. The macerates were analyzed by spectrophotometric methods to identify and quantify the main bioactive compounds (polyphenols - TPC and flavonoids - TFC) and 2 methods were used to evaluate their antioxidant properties: the free radical scavenging method (DPPH) and the iron reducing power ferric. antioxidant (FRAP analysis). TPC quantification by spectrophotometric method showed a maximum value for the TA sample (1354.34 mg GAE/100 g d.w.), and TFC for the methanolic extract TM where a value of 198.20 mg RE/100 g d.w. was obtained. The DPPH assay revealed the highest antioxidant activity in the aqueous macerate of Tuber magnatum (490.32 mg GAE/100g d.w.), followed by extracts with 70% ethanol, methanol, and 96% ethanol. In FRAP spectrophotometry analysis, TA macerate exhibited the most significant ferric reducing capacity, measuring at 4.17 µM Fe²⁺/g d.w. The results from the metal analysis using GF-AAS and FAAS spectrophotometric methods revealed that Pb and Ni were below the detection limit, while Cd levels complied with current regulatory standards. Additionally, beneficial concentrations of Ca, K and Na were detected, indicating positive health and skin benefits.